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60 minutes
6
Adjust servings
dairy-free
(?)
Has dairy from:
cream cheese (regular)
butter
half and half
cheddar cheese
white cheddar cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
garlic salt
vegan
(?)
Not vegan due to:
cream cheese (regular)
butter
half and half
cheddar cheese
white cheddar cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
cream cheese (regular)
half and half
cheddar cheese
white cheddar cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 80.4% and Sodium as 76.8% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.5% of RDA
• Calories: 44.5% of RDA
• Carbs: 31.3% of RDA
• Fat (total lipid): 80.4% of RDA
• Fiber: 24.3% of RDA
• Fructose: 4.9% of RDA
• Protein: 36.6% of RDA
• Sodium: 76.8% of RDA
• Sugar: 13.6% of RDA
• Vitamin A (IU): 139% of RDA
• Vitamin B6: 82.4% of RDA
• Vitamin C: 59.9% of RDA
• Iron: 20.5% of RDA
• Magnesium: 36.4% of RDA
• Manganese: 41.9% of RDA
• Niacin: 63.3% of RDA
• Potassium: 60.9% of RDA
• Zinc: 27.3% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
whole
diced.
 
1
whole
seeded and diced.
 
1
whole
seeded and diced.
 
1
whole
peeled and diced.
 
5
lbs
peeled and diced.
 
8
ounces, weight
 
1/2
cups
softened.
 
1
cup
lukewarm.
 
1 1/4
tsp
 
 
 
to taste.
 
1 1/2
cups
shredded.
 
1 1/2
cups
 
 
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PREPARATION
1.
Preheat the oven to 350°F.
PREPARING THE POTATOES
2.
Cook the potatoes in salted water until fork tender. Around 15 minutes. Drain well.Place cooked potatoes in a mixing bowl and use a hand mixer to whip in the cream cheese, ½ cup butter, garlic salt and black pepper.
3.
Add the half & half ¼ cup at a time, until you reach the desired consistency. Adjust the amount as needed. Whip until smooth. The potatoes should feel soft and will firm as they chill. Taste and adjust the salt and pepper to your taste.
ASSEMBLING AND BAKING
4.
Add the chopped vegetables to the bottom of a lightly oiled baking dish.
5.
Mix the two cheddar cheeses and sprinkle 2 cups over the vegetables.
6.
Spread the mashed potatoes over the cheese and vegetables in an even layer. Sprinkle the top with the remaining cup of mixed cheeses.
7.
Bake for 40-45 minutes until heated through and the top is golden. Serve immediately.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 891
Protein 41.1 g
Carbohydrates 86.2 g
Iron 3.87 mg
Fiber 6.81 g
Calcium 64.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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